– The safe internal pork cooking temperature for fresh cuts is 145° F
– Ground pork should be cooked to 160° F
– Fully cooked ham can be reheated to 140° F or enjoyed cold
– Fresh ham should be cooked to 145° F followed by a 3-minute rest
– Using a food thermometer is important to ensure meat is cooked to a safe temperature and harmful bacteria are destroyed
– Well-done meat is not necessary for safety as long as the internal temperature is checked
– Raw meat dishes like steak tartare or beef carpaccio are not considered safe, especially for high-risk individuals
– Pregnant women, children, older adults, and people with weakened immune systems should avoid raw or undercooked meats
– Harmful bacteria like Salmonella and E. coli can be destroyed by cooking meat to a safe internal temperature.
– Certain individuals, such as pregnant women, children, older adults, and those with weakened immune systems, should avoid raw or undercooked meats.
